Lunch: Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli

Recipe by Cindy Pawlcyn Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

9 baby (cocktail) artichokes
12 New potatoes
Juice of 2 lemons
6 halibut fillets
Sea salt and Pepper
6 medium hoja santa leaves
3 tbsp. olive oil
1 large leek
4 scallions
Grated zest of 1 lemon
1/4 c. Chopped flat-leaf parsley

Instructions

To make halibut: Bring a large pot of salted water to a boil. Meanwhile, trim bottoms and rip outer leaves off baby artichokes, then slice vertically. Add to boiling water along with new potatoes and juice of 1 lemon. Cook until tender, about 20 minutes. Remove all. When cool, cut potatoes into 1/4-inch-thick slices. Set vegetables aside.
Preheat grill. Season halibut with salt and pepper. Cut hoja santa leaves to make 1-inch- to 2-inch-wide strips. Wrap 1 strip around the center of each fillet, leaving a small amount of halibut exposed at both ends. Brush with olive oil, and grill fillets, turning to get cross-hatch marks (or sauté with olive oil in a heavy skillet). Cooking time depends on thickness of cut: For medium, plan 5 minutes per 1/2 inch of thickness.
While halibut is cooking, heat olive oil in a large sauté pan. Add leeks and scallions. When tender, stir in precooked artichokes and potatoes to heat through; add lemon zest, remaining lemon juice, and parsley. Season with salt and pepper.
To make spring garlic aioli: In a blender, combine lemon juice, garlic, egg yolks, and a pinch of both salt and pepper. Add 1 tablespoon water and blend until smooth. While machine is running, slowly drizzle in oil. Adjust seasoning with salt and pepper if desired.
To serve, arrange a helping of vegetables in the center of each plate; top with a halibut fillet and a dollop of aioli.

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